This delicious paleo stuffed salmon recipe was shared with us by Foods Matter, an online magazine for allergies and other autoimmune disorders. They suggest this dish as an alternative Christmas dinner for those who aren’t fans of fowl. But we think it is a great dish for any night, since it’s rich in healthy fats and loaded with green vegetables.
Special Diet Notes: Paleo Stuffed Salmon with Avocado Sauce
By ingredients, this recipe is dairy-free / n0n-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and paleo-friendly.
- ½ head of fennel, sliced very thinly
- 6 spring onions, chopped small
- 2 lemons
- Sea salt, to taste
- Black pepper, to taste
- Olive oil, as needed
- Salmon tail weighing just over 1 kilo
- 3 leeks, finely sliced
- 6 heads pak choi, chopped roughly
- 2 small avocados
- Fresh dill, for garnish
- ⅞ cup coconut milk
- Preheat your oven to 180C, 350F, Gas mark 4.
- Mix the fennel, spring onions, zest from 1 lemon, salt and pepper in a bowl.
- Drizzle some oil into a baking dish large enough to fit the salmon.
- Stuff the fish with the fennel mixture, and place it in the baking dish.
- Cover the dish very tightly with aluminum foil and bake for 10 minutes per 450g plus 10 minutes.
- Meanwhile heat 3 tablespoons olive oil in a wide pan over medium heat. Add the leeks, cover, and cook for 10 to 15 minutes or until the leeks are quite soft. Add the pak choi and a little seasoning, re-cover the pan and continue to cook gently for a further 10 minutes or until the pak choi is cooked but not mushy.
- When you are nearly ready to serve the fish, peel the avocados and purée in a food processor with the coconut milk the juice of the 2 lemons. Season to taste.
- Remove the fish carefully from the pan, skin and lay on a serving dish. Pile the pak choi and leeks around the fish and spoon some of the avocado sauce over the fish. Garnish with the fresh dill and serve.